Transition from fractal to spherical aggregates of globular proteins: Brownian-like activation and/or hydrodynamic stress?


We report on the structure of whey protein aggregates formed by a short heating coupled to shear at high temperatures (80-120) and neutral pH in scale-up processing conditions, using gel filtration chromatography, light scattering, small angle neutron scattering, and cryogenic transmission electron microscopy. The results are interpreted in terms of… (More)


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